Chaulai Ka Khatta Saag is a traditional Indian summer recipe made with fresh amaranth leaves, yogurt, besan, and garlic tempering. Rich in iron, calcium, vitamins, and fiber, this nutritious dish is perfect for healthy family meals.
Hello, friends! During the summer months, we all look for food that cools the body while being packed with nutrition. In this regard, Cholai (amaranth greens) is nothing short of a boon. Used for centuries in our villages and traditional kitchens, Cholai still holds a special place today thanks to its medicinal properties and delicious taste. Its content of iron, calcium, vitamins A and C, and fiber strengthens the body from within. Consuming it, especially in summer, helps keep the body cool and maintains good digestive health.
Today, I am sharing the recipe for the traditional tangy 'Cholai Saag' (greens). However, as Savita Shekhawat, I feel something is missing unless I add my own signature 'tadka' (tempering) to it. It is prepared with great enthusiasm in many households—particularly in Rajasthan and Haryana—using this very tempering method. Prepared with yogurt, gram flour (besan), and a garlic-infused tempering, this dish is as delicious as it is beneficial for health.
Benefits of Eating Cholai
Check off ingredients as you gather them.
First, clean the amaranth leaves 'Cholai ke patte' thoroughly and wash it 3-4 times with water. Then, place it in a pressure cooker with a teaspoon of salt and cook until 6-7 whistles. It is crucial that the amaranth becomes completely soft.
Take the yogurt in a bowl or plate. Add turmeric powder, red chili powder, coriander powder, and gram flour to it, and whisk well. Mix in half of the crushed garlic as well.
Mash the boiled amaranth thoroughly using a masher or a wooden churner until it becomes smooth. Now, add the prepared yogurt-gram flour mixture and a little water; mix well, ensuring there are no lumps, to create a smooth, lump-free consistency.
Place the saag mixture on low heat and let it cook for 8-10 minutes. Stir occasionally to prevent the gram flour from sticking to the bottom.
Heat mustard oil or ghee in a small pan. Add cumin seeds, dry red chilies, finely chopped garlic, and green chilies; sauté until golden. Now, add the onion and cook until it turns light golden.
Pour the prepared tadka (tempering) over the saag and cover it immediately so that the aroma of the tempering infuses thoroughly into the greens. This piping hot 'Chaulai ka Khatta Saag' tastes delicious when served with 'Bajra' roti, Jowar roti, or fresh phulkas. Serving it with onions and green chilies on the side will further enhance the flavor.
This traditional Chaulai Ka Khatta Saag is a comforting Rajasthani-style dish made with tender amaranth leaves, yogurt, gram flour, and an aromatic garlic tempering. Cooking the greens until completely soft and finishing them with hot tadka gives the saag its characteristic tangy, earthy, and rustic flavor. Serve it piping hot with Bajra Roti, Jowar Roti, or fresh Phulkas.
Wash the amaranth leaves thoroughly to remove any dirt or grit, and cook them until completely tender before mashing. Whisk the yogurt and gram flour mixture until completely smooth before adding it to the saag to prevent lumps. Cook the mixture on low heat while stirring occasionally, and pour the hot garlic tadka over the saag at the end for maximum aroma.
Chaulai (Amaranth Leaves) is a nutrient-rich leafy green vegetable packed with iron, calcium, vitamins A and C, and dietary fiber.
Yes. It is rich in nutrients, supports digestion, helps maintain healthy hemoglobin levels, and provides essential vitamins and minerals.
Yes, but besan helps thicken the saag and prevents the yogurt from curdling during cooking.
It can be refrigerated in an airtight container for up to 2 days.
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25+ Years Cooking Legacy
Born into the traditional food culture of Haryana and married into the rich cultural heritage of Shekhawati, Savita Shekhawat shares generations-old family recipes, hand-ground spice traditions, and home-tested cooking methods with modern kitchens.
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